How to Make Drunken Shrimp Sotanghon Salad
An easy to make sotanghon salad or vermicelli salad with drunken shrimps.
Servings: 2 servings
Calories: 155kcal
Ingredients
- 3/4 cup drunken shrimps peeled, head removed (see recipe below)
- 100 grams sotanghon vermicelli noodles
- 1 Tbsp. patis or fish sauce can be adjusted according to your taste
- 1/4 cup lemon juice
- 1 tsp. sugar
- 2 to 3 siling labuyo or bird's eye chilies
- 5 shallots finely sliced
- 4 cups water
- lettuce for garnishing
- 1 bunch wansuy coriander leaves, cut up
- red tomatoes for garnishing
Ingredients for drunken shrimp:
- 1 kilo live suahe small saltwater prawns
- 1 large piece of ginger
- 2 stalks lemon grass
- 2 tsp. salt
- 1/2 cup rice wine
Instructions
How to make Drunken Shrimp Sotanghon Salad:
- To make dressing, combine patis, lemon juice, sugar, siling labuyo and shallots. Set aside.
- Boil 4 cups of water and pour over the sotanghon. Soak for 10 minutes, then drain the noodles and freshen them with a cold water rinse. Drain the sotanghon well.
- In large mixing bowl, put shrimp, sotanghon and dressing. Mix well.
- Allow at least 15 minutes before serving so the flavors can blend.
- Arrange on serving plates, on a bed of lettuce.
- Garnish with wansuy leaves and slices of red tomatoes.
How to cook drunken shrimps:
- Trim the whiskers off the shrimps. Crush the ginger and lemon grass.
- Place shrimps in a pot with a close-fitting lid. Put in the ginger, lemon grass and salt.
- Pour in the rice wine. If the shrimps are very fresh, they will start jumping out of the pot so cover it quickly.
- Cover over high heat. Shortly after the liquid starts to boil, the shrimp will change color.
- Shake the pan or stir cook so each of the shrimps will cook evenly but keep the pot covered most of the time.
- The moment all the shrimps are bright orange, remove the pot from the fire and transfer the shrimps to a serving plate.